Two more tonight. First: Baked Yammonster. It's...just a baked yam? I wasn't sure how to serve it so I chopped it up with butter and honey.pic.twitter.com/quswsYp3zv
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my next cookbook project.......is coming...............in the mail...............................
The Blue Blue Skip Sandwich was really fun to make but unfortunately didn't turn out very blue. The bread is made with ube and is fluffy and sweet, but it turned out more of a goldish-grey than a purply blue. That's okay!pic.twitter.com/TXXAszKvmh
I also had some trouble with Magic Truffles, but that's because it's been 90 degrees out and I wasn't able to roll them fast enough to keep them from melting. I froze them though so they're still very edible and very tasty.pic.twitter.com/jhIFkncs2F
this is the Mammoth Burger. it is not Mammoth in size as instructed, because I am a Smol Human and the other burgers I made were too big and I wanted to actually be able to eat this one.
but it IS mammoth in FLAVOR. made with bone marrow and chipotle peppers. well seasoned. I topped these puppies with grilled onion, pepperjack, tartar sauce, parsley, and pickles. incredible. just, the best thing. chef Bryan Connor KNOWS HOW TO MAKE A BURGER.
@lvl1_chef CAN WE DISCUSS THE FACT THAT YOU ARE A MAGIC BURGER MAKING MASTER?!?!?!?
(omfg this book still has one more burger I haven't done yet too)
Wish we could still be doing this @matthewmwhite
Something something quarantine
I've been managing even with quarantine! I can get most ingredients through grocery store pick-up. Today I did a run to the local Asian Grocery during a quiet hour so I didn't see many people (and they were super strict about masks/distancing so it was okay) and got some stuff.
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